Yam, Kale and Ground Turkey Hash
1 onion, diced
2 garlic cloves, minced
1 jalepeno, diced
1 very large or 2 regular yams, diced
4 cups of kale, stripped of stems and chopped
1lb ground turkey
2 tbsps chili powder
1 tbsp cumin
2 tbsps oil, divided in 2
Salt and pepper to taste
At medium high, heat 1 tbsp oil in a large frying pan, add chili powder and cumin, let cook for 1 minute. Add the onion and saute until cooked through. Add garlic and jalepeno, cook for 1 minute. Meanwhile, steam the yams in the microwave on high for 5 minutes with ½ cup of water. Drain off the water and add the yams to the onions. Cook for 5 minutes then add the chopped kale.
In a separate pan, heat up 1 tbsp of oil and add the ground turkey. Saute until cooked then add to the sweet potato mixture.
I wasn’t sure how this dish was going to go but it was delicious! So good. And I feel it is entirely in the spirit of the meal plan.
from Naturally Nourished, by Sarah Britton (Random House, 2017)
1 cup cherry tomatoes
1/2 red pepper, seeds and stem removed
1/3 cup kalamata olives
2 tsp. dried oregano (you can use fresh if you have it)
salt and pepper
7 oz feta
extra virgin olive oil
- preheat oven to 400F
- quarter tomatoes, chop peppers, pit and chop olives
- toss tomatoes, peppers and olives with oregano, salt and pepper and a little olive oil
- place feta into oven proof container
- top feta with tomato mixture.
- bake for 25 minutes at 400F
- before serving, drizzle with olive oil and parsley. Serve with bread.
The simple version:
whatever veggies you find at the market with pasta and a vinaigrette
The Detailed version:
300g Pasta, Something short like penne or fusilli.
I like to use Nature’s Farm Pasta or a good Italian brand. If you are going to the St. Norbert Farmers Market you can pick up some fresh pasta from The Mitchell Block
500 g zucchini or summer squash
100 g sun dried tomatoes (or slow roast some fresh tomatoes)
100 g arugula (or other green)
30 g flat leaf parsley
30 g fresh basil
any other herbs that inspire you
45 ml olive oil
15 ml red wine vinegar
5 ml grainy mustard
salt and pepper to taste
- boil the pasta, drain, rinse and cool
- slice zucchini, toss with a little olive oil. sprinkle with salt and pepper. grill on bbq til just starting to char. cool
- chop herbs coarsely, slice tomatoes
- combine oil, vinegar and mustard together to make a vinaigrette
- toss pasta with zucchini, herbs, tomato and arugula. Toss with vinaigrette.
- Serve. This salad is nice with a little crumbled feta or shaved parmesan.
This Salad is great with fresh corn on the cob, grilled with the zucchini, fresh cherry tomatoes, or any nice seasonal veggies. To make a meal out of this, just top it with a grilled chicken breast or some nice Italian sausage and of course, a nice hunk of freshly baked sourdough.